Name: Ricotta Ice Cream with Chocolate and Orange Recipe
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 13 h 40 min
Cuisine: Italian
Ingredients: 250 ml double cream; 100 ml whole milk; 240 g ricotta cheese; 6 egg yolks; Zest of 1 orange; 90 g caster sugar; 50 g dark chocolate (70% cocoa), chopped

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Introduction

This rich and creamy ricotta ice cream is beautifully accented with bright orange zest and indulgent dark chocolate. It’s a sophisticated twist on classic ice cream that’s surprisingly easy to make at home, perfect for impressing guests or treating yourself.

A white cup filled with a creamy ice cream scoop sitting on top, rich caramel and chocolate sauces drizzled over the ice cream and falling slightly down the sides of the cup, pieces of dark chocolate embedded in the ice cream, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 ml double cream
100 ml whole milk

240 g ricotta cheese
Zest of 1 orange

90 g caster sugar
6 egg yolks

50 g dark chocolate (70% cocoa), chopped

Instructions

Step 1: In a medium saucepan, combine the double cream, whole milk, and orange zest. Warm over low heat for about an hour to allow the flavors to infuse gently.
Step 2: Whisk the ricotta cheese into the infused cream mixture until smooth. Heat the mixture until it is just below boiling point, then remove from heat.

Step 3: In a large bowl, whisk together the egg yolks and caster sugar until the mixture is pale and smooth.
Step 4: Slowly pour the warm ricotta mixture into the egg yolks while whisking constantly to combine evenly.
Step 5: Return the combined mixture to the saucepan and heat gently over low heat. Whisk continuously until it thickens into a custard that coats the back of a spoon but does not boil.

Step 6: Strain the custard through a fine sieve into a jug to remove any lumps. Cover and chill in the refrigerator for at least 4 hours.
Step 7: Pour the chilled custard into an ice cream machine and churn for about 20 minutes. Add the chopped dark chocolate during the last minute of churning to mix it evenly.
Step 8: Transfer the ice cream to an airtight container and freeze for at least 8 hours to firm up before serving.

Tips & Variations

For a more intense orange flavor, add a tablespoon of fresh orange juice along with the zest during the infusion step.
Substitute dark chocolate with white chocolate or chopped nuts for a different texture and taste.
If you don’t have an ice cream machine, freeze the mixture in a shallow container and stir every 30 minutes until firm to prevent ice crystals.

Storage

Store the ricotta ice cream in an airtight container in the freezer for up to one week. When ready to serve, let it soften at room temperature for about 5 minutes for easier scooping.

How to Serve

A white mug filled with one big scoop of white ice cream topped with small and large pieces of dark chocolate and drizzled with brown caramel sauce. The ice cream is smooth and creamy with some chocolate pieces sticking out. The caramel sauce flows down the sides of the ice cream and the inside of the mug. The mug sits on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream machine?

Yes, you can freeze the mixture in a shallow container and stir vigorously every 30 minutes for about 3-4 hours until it becomes smooth and firm, which helps prevent ice crystals.

Is it possible to use part-skim ricotta for a lighter version?

You can use part-skim ricotta, but the ice cream may be less creamy and rich. The full-fat ricotta contributes to the smooth texture and flavor.